These cookies are buttery soft but without the dairy. Add a filling and you have a simple easy to make sweet treat that can impress anyone, even that fussy toddler.
Double the recipe and make a bigger batch. These almond cookies finish quickly, it's hard to stop eating once you start!
Pack it up in a box or a tin and they make a lovely gift.
You will be amazed at how delicious these dairy free, buttery, almond cookies are!
For a fun twist, try my cream cheese version:
The dough should be soft enough to pipe and still hold the shape of the cookies.
Ingredients (makes 15 cookies)
1¼ cup almond flour
¼ tsp xanthan gum
¼ tsp salt
½ tsp baking powder
¼ cup powdered sugar
1 tbsp coconut oil
3 - 4 tbsp coconut milk (or more if needed, this varies by the type of almond flour)
2 tsp vanilla extract
Directions
Preheat your oven to 350F
Line a baking tray with parchment paper and set aside
Add all of the dry ingredients to a bowl and mix to combine
Add the wet ingredients to the dry mix. Mix to form a soft batter that can be piped. Add more milk (or water) if necessary to achieve the desired consistency
Add the cookie batter to a piping bag outfitted with a star tip with an opening of about 0.56 inches. Alternatively you can use a cookie press or shape the cookies by hand
Pipe the cookies leaving a space of at least 1” between each cookie
Bake for 12–14 mins or until the edges are set and golden brown. Remove from the oven, the cookies will firm up as they cool
Store in an air tight container for up to 5 days un-refrigerated
Notes
You can create an indentation in the middle of each cookie and add a small amount of jam or some other filling
For a flavor variation try adding cinnamon, cocoa powder or orange zest to the dry ingredients